How to BBQ: Chicken

Follow these essential grilling tips and tricks for gas and charcoal grills

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We can't think of a better way to spend a summer day than eating a meal that is served hot off the grill. Whether it's a juicy hamburger or in-season vegetables, everything tastes better with grill lines. As with most types of dry-heat cooking, factors like preparation, grill temperature and cooking time must be considered based on what type of food you are cooking. To ensure your grilled foods turn out great, every Friday WomansDay.com will present tips and tricks for different ingredients. The series will include Steak and Burgers, Seafood, Vegetables, Chicken and Ribs. Today, we are covering the rules for grilling chicken.

1. Soak chicken in a marinade or brine overnight before grilling to avoid drying out the meat. If you are unable to soak the meat, brush chicken pieces with a little oil before grilling to keep the meat moist.

2. Trim off any excess skin to avoid flare-ups on the grill.

3. As a general rule, chicken should be grilled slowly over a medium heat. To test the temperature, hold your hand over the grill—if you can keep it there for five seconds then it is ready to go.

4. Start chicken off over a direct heat to crisp the skin and then move it to indirect heat for the remainder of the cooking process.

5. Sauces should be brushed on to the chicken toward the end of the cooking process to avoid charring.

6. Always use tongs when handling chicken on the grill.

7. Cooking times vary depending on the cut of meat, but usually range from six to 15 minutes.

8. Chicken is done when the internal temperature reaches 175 - 180 degrees F. The skin should be golden and, when the meat is pierced, the juices should run clear.